Crucian Carp and Celery Fish Soup Recipe

Delicious, dietary recipe for fish soup. Crucian carp is a very tasty lake fish; if it did not have such an abundance of bones, it would not have a price! That is why fish soup is usually not prepared from crucian carp alone, preferring to use crucian carp for fat, and some less bony fish is used for food. Fish soup according to this recipe is prepared by slowly boiling fish with spices and roots, almost while simmering — this produces a very tasty, rich, aromatic broth. The fish is then removed, the potatoes are boiled in the broth, the pulp is removed from the rib part and added to the soup. If desired, put pieces of fish into the finished soup; to do this, remove part of the fish before boiling.
cook time: 40 min
Isla Thatcher
Crucian Carp and Celery Fish Soup Recipe

Nutrition Facts (per serving)

76
Calories
1g
Fat
5g
Carbs
12g
Protein

Ingredients (8 portions)

Basic:

Onion (leave some of the onion for soup) 1 pc
Salt to taste
Potato 1 pc
Carrot 50 g
Dry spices (take spices for cooking fish soup and bay leaf) 3 g
Celery (leave part of the celery stalk for soup) 1 pc
crucian carp 2 pc

Recipe instructions

Step 1

Step 1
For the fish soup we will prepare fish, potatoes, onions, carrots, celery, spices, and salt.

Step 2

Step 2
If the fish is not just caught, then it is useful to sprinkle it with lemon juice.

Step 3

Step 3
Coarsely chop the roots.

Step 4

Step 4
Cut the fish into pieces and add water.

Step 5

Step 5
When the fish boils, add the vegetables intended for the broth (coarsely chopped carrots, part of the celery and onion, add spices and bay leaf). Simmer over low heat for 20 minutes.

Step 6

Step 6
Cut vegetables for soup into cubes.

Step 7

Step 7
When the broth is cooked, remove the fish and roots from it, strain the broth.

Step 8

Step 8
Place chopped vegetables into the broth. Cook until the potatoes are ready. Add fish to the finished soup, selecting bones and herbs. Add salt. Serve hot with ground black pepper.

Additional rubrics

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